The salad is pictured with goat cheese but is absolutely delicious without it as well. It’s perfect for your Rosh Hashana table! . Dressing: 1/3 cup balsamic 1 cup extra virgin olive oil 1 large clove garlic 1 tbsp silan 1 tbsp Dijon Salt and pepper . Salad: Kale Butternut squash, cubed into tiny squares and roasted until crispy (salt, pepper, extra virgin olive oil – roasted in a single layer at 400° for about 25 minutes) Pomegranate seeds Apple chips Grated carrots Medjool Dates, chopped Goat cheese if dairy (optional)
1 sweet potato, cubed very small 1/2 head each of broccoli and cauliflower, cut into small florets 1/4 head of purple cabbage, cut up into small pieces Handful of cherry tomatoes Large handful of green beans 1/2 cup pesto (homemade or storebought Extra virgin oil . Preheat oven to 400°F Mix pesto with enough oil so that it spreads easily. On 1 baking sheet, spread out sweet potatoes, cauliflower and broccoli. Coat these vegetables with 1/2 pesto mixture. Place in the oven for a total of about 45 minutes (sweet potatoes should be soft). On the other baking sheet, spread green beans, tomatoes and purple cabbage. Coat with remaining pesto. Place in the oven for about 20 minutes. Serve all vegetables mixed together. You can also serve topped over rice, quinoa or pasta. Garnish with @shneidersusa french fried onions if desired .
Cherry Tomatoes Golden berries A few sprigs fresh rosemary 4 cloves garlic Extra virgin olive oil Freshly ground pepper and sea salt . Golden berries, otherwise known as physalis (I grew up calling them paper tomatoes) are delicious, sweet and tart. They add a delicious tang to this traditional confit. . In an oven safe dish, place a handful each of cherry tomatoes and golden berries in a single layer. Add the garlic and rosemary. Pour on oil until it’s halfway up the tomatoes. Top with salt and pepper. Bake uncovered at 250°F for 2 hours.
I make roasted cauliflower and/or broccoli at least once a week and I pop them like chips. Accidentally, I added shawarma to this mix, but it was so delicious that I decided to share it. . Small head each of cauliflower and broccoli, cut into florets, washed and dried well 1 tbsp each smoked paprika, shawarma seasoning and zaatar 1 tsp sea salt Pepper 4 tbsp extra virgin olive oil . Mix together spices, salt, pepper and oil. Coat broccoli and cauliflower. Place on baking sheet – do not bake on foil, it doesn’t caramelize the same way. Bake at 400°F for 35-40 minutes.
Dressing: 3 tbsp almond butter 1 tbsp soy sauce Juice of 1/2 lemon 2 tbsp rice vinegar 1 tsp sesame oil 1-2 tsp maple syrup 1 tsp Sriracha hot sauce 1 tsp chopped fresh ginger . Salad: 1 head cauliflower, cut into florets and then sliced thinly Grated purple cabbage Grated carrots Dried cranberries Dried mango, thinly sliced Garnish with chopped almonds, fresh mint and sesame seeds. . Mix together dressing ingredients. Top salad with dressing, making sure to pour dressing on slowly so that everything is coated but not sopping wet (you won’t need to use all the dressing). Allow to sit and marinate for about 30 minutes prior to serving. You can leave in the fridge until the next day but may need to add more dressing.
I used broccoli, asparagus and snap peas for this recipe. You can also use brussel sprouts and green beans. . Preheat oven to 400°F. Season vegetables with some olive oil, salt, pepper (I also used Trader Joe’s everything but the bagel seasoning). Roast your green vegetables – I roasted the broccoli for 20 minutes and asparagus and snap peas for 10 minutes. . In the meantime, mix together: 1 tbsp tahini 1 tbsp miso paste 1 tbsp chopped fresh mint 1 tsp chopped fresh ginger Juice of 1/2 lemon Water to thin . Serve vegetables topped with sauce. Garnish with toasted sesame seeds
Dressing (not sure where I got the base of this recipe but it’s been doctored quite a bit) 1/3 cup extra virgin olive oil 3 tbsp mayo 1-2 cloves garlic, minced 1 tbsp Dijon mustard 1.5 tbsp lemon juice 1/4 cup Parmesan or 2 tbsp finely chopped cashews (optional) 2 tsp basil pesto . Salad (sorry no amounts): Kale, capers, smoked salmon (not lox, but like pictured above on the left side), croutons (can use gluten free) . When ready to assemble, make sure to massage dressing into kale to help soften it.
18 stuffing mushrooms (or large cremini) 1/2 cup pesto sauce (homemade or storebought – with or without cheese, can sub cheese for nutritional yeast) 1 cup panko breadcrumbs (can use gluten free) A few tomatoes on the vine Olive oil, salt and pepper to drizzle . Preheat oven to 400°F. Remove gills (brown insides) from mushrooms, by cupping the mushroom in your hand and scooping out with a spoon. Mix pesto and panko together and fill each mushroom with the mixture. Place mushrooms and tomatoes on greased baking sheet, drizzle with olive oil, salt and pepper. Bake for 20 minutes. . You can also use portobello mushrooms – I just didn’t want them too big. .
For both recipes, start off by slicing an eggplant into 1/4 inch rounds. Place in single layer on greased cookie sheet. Brush with olive oil and sprinkle with some kosher salt. Broil on each side for 3-4 minutes until nicely browned. ***keep an eye so it doesn’t burn – every oven is different. Alternatively, you can grill – I don’t have access to a dairy grill but would have preferred that option.
1. Sabich eggplant stack (for gluten free, omit Malawach) Remove 1 Malawach round from freezer. Allow to thaw just until you’re able to use a cookie cutter to cut through the dough. Use a round cookie cutter (2-2.5 inches) to cut 7 circles. Fry on both sides in butter. . Once cooked, layer the following: Malawach round, humus, eggplant, Israeli salad, olives, pickled turnips, 1 slice of hard boiled egg, goat cheese, tahini and zaatar. . .
2. Caprese eggplant stack (good for Passover) Layer the following: Eggplant, fresh mozzarella cheese, 1 slice tomato, diced sundried tomatoes, goat cheese, pesto sauce (store bought or homemade) and @tuscaninifoods balsamic glaze . Homemade pesto – in a blender, mix: 1 cup packed basil, 1 clove garlic, 1/3 cup extra virgin olive oil, salt, pepper and 1 tbsp pine nuts .
Erin Eats 